In
a large stockpot, bring 1 gallon water to a boil. Add chicken, chicken wings and giblets,
return to boil for 1 minute. Turn off
heat. Pour off water and run cold water
into the pot to rinse chicken. Drain.

Place
chicken, chicken wings, and giblets back in pot. Add 2 gallons of cold water and all remaining
ingredients except salt. Cover pot and
bring to a boil over high heat. Reduce
heat to a simmer, leaving lid crack open.
Simmer for 4½ hours. Stir stock
from time to time, skimming off residue from the surface.

Stir
in salt about 30 minutes before end of cooking time. Turn off heat. Allow to coo for 10 to 15 minutes. Strain and pour into containers to store for
later use.

Bring
water to a boil in a large pot. Add all
ingredients except salt. Reduce heat to
a simmer, leaving lid crack open. Simmer
for 4 hours. Stir stock from time to
time, skimming off residue from the surface if needed.

Stir
in salt, return to a boil, reduce heat immediately, simmer for another 20
minutes.

Turn
off heat. When stock is cooled, remove
from heat, strain. Discard solids. Store in containers.

Scallion Oil (Chung Yau)

Heat
wok over high heat for 30 seconds. Add oil
and scallions, stir and mix well, make certain scallions are immersed in
oil. Bring to a boil. Lower the heat, and simmer the oil and
scallions for 20 minutes, stir occasionlly, until scallions brown. Turn off heat, strain oil through a fine
strainer into a bowl and cool to room temperature. Pour into a glass jar, cover and refrigerate
until needed.

Onion Oil (Yung Chung Yau)

1½
cup peanut oil

1
pound (4 cups) yellow onions, very thinly sliced.

Heat
wok over high heat for 30 seconds. Add
peanut oil, then onions. Stir, make
certain onions are immersed in oil. Cook
for 7 minutes, stir and turn often to prevent burning. Lower heat to medium and cook for 15 mintues
more, or until onions turn light brown.
Turn off heat, strain oil through a fine strainer into a bow, using a
spoon to press onions as they drain.
Cool to room temperature. Pour
into a glass jar, cover and refrigerate until needed.